Roasted beetroot with rocket and blue cheese

March 5, 2010 (Last Updated: January 11, 2019)
Roasted beetroot with rocket and blue cheese recipe

Roasted beetroot with rocket and blue cheese

Serves: 6
Cooking Time: 45 mins


  • 2kg beetroot
  • 50ml olive oil
  • 1 large onion, coarsely chopped
  • 2 bay leaves
  • 50ml balsamic vinegar
  • 125ml (½ cup) red wine
  • salt and freshly ground black pepper, to taste
  • 200g fresh rocket leaves
  • 80ml (1/3 cup) blue cheese



Clean and peel the beetroot and place in a pot. Cover with boiling water and cook until al dente, about 15 minutes. Remove from the heat, strain and cool completely. Chop into chunky cubes and refrigerate.


Heat the oil in a pan and sauté the onion and bay leaves over medium heat until translucent. Add the vinegar and red wine and simmer for 2 minutes. Season and remove from the heat.


Discard the bay leaves and transfer the onion mixture to a bowl. Allow to cool before placing in the fridge to chill for 15 minutes .


Combine the chilled onion mixture and beetroot in a bowl. Mix in 30ml (2 tbsp) of the blue cheese, crumbled.


To serve, arrange the rocket on a platter. Top with the beetroot mixture and crumble over the remaining blue cheese.


To drink: Cederberg Bukettraube 2008, floral and juicy.


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